Crock Pot Chicken Enchilada Soup

My Go-To Crock Pot Chicken Enchilada Soup

As a busy working mom, finding time to cook delicious and healthy meals can feel like a monumental task. Weeknights are a whirlwind of homework, extracurricular activities, and the ever-present struggle to keep everyone fed and happy. That's why I rely heavily on my trusty crock pot – it's my secret weapon in the kitchen. This Crock Pot Chicken Enchilada Soup is a perfect example of how simple and satisfying a meal can be when you let your slow cooker do the work. It's flavorful, comforting, and requires minimal prep time, making it an absolute winner in my household.

The beauty of this recipe lies in its versatility. Feel free to adjust the ingredients to your liking. Love extra spice? Add a few jalapeños! Prefer a milder flavor? Opt for a less spicy tomato sauce. Don't have red bell pepper? A yellow or orange one works just as well. The best part is, you can throw everything into the crock pot in the morning and come home to a warm, inviting, and incredibly flavorful meal waiting for you. It's the kind of recipe that makes even the busiest weeknights feel a little more manageable.

Beyond the convenience, this soup is also a nutritional powerhouse. Packed with protein from the chicken, fiber from the beans and veggies, and a healthy dose of flavor from the spices, it's a balanced and satisfying meal that nourishes both body and soul. It's the perfect fuel for a busy family, and honestly, it tastes even better the next day as the flavors meld and deepen. I often double the recipe and have leftovers for lunch throughout the week, saving me even more time and effort.

This Crock Pot Chicken Enchilada Soup isn't just a recipe; it's a time-saver, a family pleaser, and a testament to the power of simple, delicious food. It's become a staple in our home, and I'm confident it will quickly become a favorite in yours as well. So, ditch the takeout menus, embrace the slow cooker, and treat yourself to this easy, flavorful, and incredibly satisfying soup.

Tips and Variations:

• For a thicker soup, simmer uncovered for the last 30 minutes of cooking time.
• Add a can of drained and rinsed black olives for extra flavor.
• Top with your favorite toppings – shredded cheese, avocado, sour cream, or a dollop of Greek yogurt.
• Serve with warm cornbread or crusty bread for dipping.
• For a spicier kick, use a spicier variety of diced tomatoes or add some chopped jalapeños.
• This soup freezes beautifully, making it a great option for meal prepping.

This recipe is more than just a meal; it’s a shortcut to sanity in the whirlwind of everyday life. It's a warm hug in a bowl, and a reminder that even on the busiest days, we can still nourish our bodies and souls with delicious, homemade food.

Step-by-step

• In a medium sized bowl whisk together the El Pato sauce, chicken broth, condensed cream of chicken soup, cumin and garlic powder. Set aside.
• Place chicken in a 5 qt crockpot and then pour sauce over the chicken.
• Next add the tomatoes, black beans, corn, onion, and bell peppers to the crock pot.
• Cover and cook on high for 3-4 hours or low for 6 to 8 hours.
• Remove chicken and shred or cut into bite sized pieces.
• Place the chicken back in the soup and cook on low for 30 minutes.
• Just before serving add fresh corn tortillas (cut into strips) or crushed tortilla chips.
• You can also add cheese, sour cream and cilantro.